Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 3 cups | Chopped green coriander |
| ½ \N | Hot green chile - (to 1); chopped |
| 1½ tablespoon | Fresh lemon juice |
| ½ teaspoon | Salt |
| ½ teaspoon | Ground roasted cumin seeds |
| \N \N | Freshly-ground black pepper |
Note: When making the chutney, use only the top, leafy sections of the coriander plant, as the lower stems become stringy when pulverized. Combine all ingredients in an electric blender. Blend, stopping and pushing down several times with a rubber spatula, until a paste forms. Transfer paste to a small glass or other nonmetallic bowl. Store in an airtight container, refrigerated, up to 2 days. Serves 4 to 6.
Cuisine: "Indian" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 1 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 267mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: Recipe from Madhur Jaffrey Converted by MM_Buster v2.0n.